This salad dressing is creamy and full of flavour. It is the perfect accompaniment to fresh, local, summer vegetables.
The flavours and aroma of rhubarb and Nootka rose are welcome signs of spring. In this recipe, we use a cashew tart as a base to allow these flavours to really shine.
These veggie burgers are my favourite. Packed full of flavour, fibre and protein, they are the perfect patio meal, for those warm summer evenings.
Cooking dried beans takes longer than opening a can, but the results are worth the effort.
Spicy Thai curry paste, aromatic herbs, coconut milk, and rice noodles make a delicious base for a comforting bowl of soup.
Lemon and Poppy Seed. The perfect combination of tart and sweet, this recipe takes a modern twist on my grandmother’s cookie recipe.
Fish cakes made with salt cod and potatoes are a favourite treat from Newfoundland. In this recipe, they are served with escovitch, which is a spicy vinegar based condiment from Jamaica.
Aunt Isa cookies are delicate, delicious and the perfect coffee treat. These gluten-free sandwich cookies are filled with silky rose buttercream. They are irresistible!
Adaptogens are herbs that improve stress resilience, making them useful plant allies. In this recipe, we blend them up with warm milk and honey to make a delicious botanical latte.
A spoonful of elderberry syrup definitely helps the medicine go down. In this case, elderberries are the medicine, and the sweet & warming taste of this syrup is delightful.
Fire cider is a delicious infusion of spicy botanicals in apple cider vinegar, and is made a little sweeter with the addition of honey. It is a simple recipe, and you likely have all of the ingredients needed to make fire cider in your kitchen already.
Mia Harris, a registered holistic nutritionist, was kind enough to provide us with this delicious vegetable bowl recipe. It is filled with plant-based protein, and completed with a tasty, creamy tahini sauce.
Inspired by the renowned Vancouver based vegetarian restaurant, the Naam, this bowl pairs together roasted potatoes, a medley of vegetables, tempeh and delicious miso gravy.
Dukkah is an Egyptian condiment made from a blend of nuts, seeds, and spices. It provides so much flavour, and a satisfying crunch, to roasted vegetables and chickpeas. In addition to dukkah, this bowl utilizes a tart green tahini dressing to bring it all together.
Roasting root vegetables and squash is a great way to savour the flavour and colour of autumn. In addition, roasted vegetables make a great base from which to build a veggie bowl, especially when they are drizzled with a creamy, spicy almond butter sauce.
We have all experienced buying a bunch of beautifully crisp and fragrant herbs, only to watch them slowly wilt within a few days. Instead of avoiding buying fresh herbs in the future, or tossing them when they aren’t as fresh, whip up a batch of this delicious green sauce.
This blueberry almond cake is the perfect companion to a cup of tea. It bursts with flavour and is packed with protein. It has become a new favourite in our household.
The flavours of honey, thyme, and fennel make these chickpea wraps delightful. This simple recipe is versatile, full of nutrients, and delicious.
Flavouring kombucha is an enjoyable way to experiment in the kitchen. We utilized the fruity sweetness of strawberries, the tartness and rich colour of hibiscus, the floral notes of rose, and the bitter pucker of limes.
Kombucha is a fermented tea which has gained a lot of attention in the last few years. This delicious beverage is refreshing, versatile and relatively easy to make. We explore how to make kombucha, and clarify the erroneous health claims often made about this bubbly beverage.
Kimchi is a fermented vegetable side dish from Korea that has a spicy, tangy taste and seems to pair well with everything. Like other fermented foods, kimchi is a rich source of probiotics.
Seed loaves are delicious and hearty, due to their high healthy fat, protein, and fibre content. They make great gluten-free, open-faced sandwiches, but also tastes wonderful when smeared with jam or nut butter.
Herbal vinegars are a great way to preserve the taste of wild botanicals and add interesting flavour and acidity to any meal. They are simple to make and to improvise, and can be used in place of vinegar in recipes.
This fermented honey will not disappoint. The floral hints of cherry blossoms pair beautifully with the tartness and sweetness of the honey.
This bitter formula showcases the bitter flavours of gentian, archangelica and chamomile, while adding undertones of warmth from the cardamom and orange peel. A tasty and digestive-stimulating addition to your soda or drink!
This salad recipe was created to showcase the bitter flavour, balanced with the tart and sweet tangs of grapefruit and the nutty flavour of tahini. It’s a perfect summer day meal, or a great side salad for a barbeque.
There’s something stunning about a roasted whole cauliflower. The colours are rich, and the flavours of the harissa, parsley and lemon perfectly compliment each other.
Once you taste this delicious layer cake, you may be surprised to learn that it is grain and dairy free.